Executive Chef Craig Strong of Studio Laguna Beach.
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If you have a chance to visit Montage Laguna Beach, you must try Studio. Executive Chef Craig Strong's French cuisine with California influences is impeccable, made with seasonal produce from around the world. Just one bite and you'll be hooked.
Today, Craig is preparing his signature crab and melon salad, one of the many seasonal appetizers offered at Studio. And what's best? Now you can make it at home!
Studio Laguna Beach is located at 30801 Coast Hwy., Laguna Beach, CA 92651-4221; (949) 715-6420; www.studiolagunabeach.com
CRAB AND MELON SALAD
by Executive Chef Craig Strong / Studio at Montage Laguna Beach
INGREDIENTS
For Homemade Mayonnaise:
Photo: Tony Florez
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½ pound Dungeness crab
2 egg yolks
Juice ½ lemon
1 vanilla bean, scraped reserving seeds
½ cup grape seed oil
Additional ingredients:
1 cantaloupe or honeydew melon
2 cups micro salad greens
Sauce:
¼ cup honey
¼ cup sherry vinegar
¼ cup grape seed oil
INSTRUCTIONS
Mix yolk, lemon juice, and vanilla bean seeds in small mixing bowl. While whisking constantly drizzle oil to make mayonnaise. Mix with crab.
Peel melon, cut into quarters and trim to make rectangle. Using a Japanese mandolin slice melon thinly. Place one teaspoon of crab salad and roll. Use 4 rolls per person. With the scrap off cuts of melon puree to use as a sauce for the plate.
In small sauce pan heat vinegar and honey, when warm transfer to blender and while mixing add oil slowly.
Decorate the plate with sauce and toss the greens with vinaigrette. Then, place rolls in center of plate and top with greens.
Serves 4